Former Buckingham Palace Butler and personal trainer Richard Kerrigan joins us to make a healthy three-course brekky that’s sure to impress your loved one this Valentine’s Day! Find out more about Richard on his website.
Raspberry filled hot cakes
Made with gluten free lentil flour, whipped egg whites for a fluffy pancake and stuffed with fresh seasonal raspberries, served with honey and greek yoghurt.
Serving: Makes 6 pancakes
1 cup Lentil flour (130g)
1/2 cup egg whites whisked
2 medium sized eggs whisked
1/2 cup milk
1 tsp cinnamon powder
1/2 tsp baking powder
1 cup raspberries
2 tbs natural yoghurt
Mix the lentil flour, cinnamon powder and baking powder together in a bowl.
Add two whole eggs and about half the milk then whisk until you have a thick batter.
In a separate bowl whisk the egg whites until they have tripled in size and formed soft peaks. Carefully fold the egg whites into the pancake batter making sure you don’t lose the air bubbles you have created. If the batter is still looking a little thick add a touch more milk.
Heat a small non stick pan over a medium heat and drizzle a small amount of olive oil into the pan.
Ladle a serving of batter into the pan and scatter raspberries over the top, drizzle a little more batter over the top sealing the raspberries in.
After about 90 seconds carefully flip the hotcake over and cook for another 45 seconds. (Keep an eye on the heat as they will burn quickly)
Serve 2 hotcakes with extra raspberries a drizzle of honey and a spoon of Greek yoghurt.
Homemade hazel and macadamia nut spread
Roasted hazel and macadamia nuts blended together with honey or rice bran syrup, coconut milk and a little oil then spread onto some crusty bread and topped with sliced strawberries.
Serving: This makes 2 jars, roughly 350g
2 cups hazelnuts
1 cup macadamia nuts
4 tsp cacao powder
4 tbs rice bran syrup or honey
ground nut oil (or another flavourless oil)
1 punnet fresh strawberries sliced
2 pieces wholemeal bread
Place both nuts into a food processor, add a dash of coconut milk and blend for 2-3 minutes until you have a smooth butter.
Add the cacao powder, honey a little more coconut milk and a pinch of salt and pulse again. At this point I like to add a good glug of ground nut oil and give it one final pulse, this gives the butter a slightly more spreadable texture.
Toast some wholemeal bread and spread the hazel and macadamia butter over generously. Top with sliced strawberries and serve.
Store the spread in a clean jam jar and keep it in the fridge.
Top tip: Enjoy a teaspoon of this delicious spread when you’re looking for that late night sweet fix.
Chocolate hazel and macadamia nut cookies
Serving: makes 12 cookies
1 jar of homemade nut butter (175g)
1/2 cup plain flour
1/4 cup coconut flour
1/4 cup brown sugar
1 large egg beaten
1 tsp vanilla escencse
1/2 level tsp baking powder
50g of 70% cocoa chocolate
Pre heat your oven to 180°C fan forced.
Spoon the nut butter into a large mixing bowl and sift in the plain flour along with the coconut flour, brown sugar and baking powder.
Using your fingertips rub the ingredients together until everything is combined. Then add the beaten egg and mix together once more.
Roughly chop the chocolate into small pieces and add to the bowl. Bring the cookie mix together into a ball with your hands then carefully roll into a thick sausage shape roughly 5cm in diameter and lay it onto a large piece of cling film.
Roll the cookie dough in the cling film by holding both ends until it is sealed, it only needs to hold its shape so don’t worry if it isn’t tight.
Place the dough in the fridge for 20 minutes, then slice into 1cm thick cookies and place onto a oven tray lined with a sheet of baking paper, finish off by placing a macadamia or hazel nut in the middle of each cookie then bake for 15 minutes.